Ingredients
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1/2 (13 oz) baguette
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2 anchovy fillets in olive oil
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1 red bell pepper
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1 yellow bell pepper
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1 tbsp olive oil
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2 tbsp red wine vinegar
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1/4 cup alfalfa sprouts
Steps
1
Preheat the oven to 400°F. Slice the baguette into ½-inch slices on a diagonal. Mince the anchovy fillets and mix with 1 tbsp oil from the can. Divide anchovy mixture among the bread slices. Set on a baking sheet and roast until slightly toasted, about 8 min.
2
Meanwhile, cut the peppers into 2-inch long strips and sauté in the olive oil over medium-high heat until slightly charred, about 5 min. Add 2 tbsp water and cover with a lid for 3 min. to soften peppers. Season with salt (in moderation).
3
Remove toasted slices from oven and divide bell pepper on top. Finish with a drizzle of red wine vinegar and a sprinkle of sprouts.
